Authentic Italian Sausage Stuffing Recipe for Thanksgiving

My neighbor is of Italian origin, and she taught me that the main draw of any holiday is the food. Last week, she came to my home to return my vacuum cleaner, but our conversation didn’t end right there. We started speaking food, and soon, she recognized my inclination towards Italian dishes. Four days ago, we decided to Celebrate American Thanksgiving in traditional Italian style. 

Here’s is my signature Italian style Thanksgiving stuffing recipe I cooked with some moral-support from her. You can serve it as a side dish, stuffing, or even a main meal.

Italian Thanksgiving Stuffing

Serves 6


  1. 1 cup long-grain white rice (can use brown rice if you are a health-freak)
  2. 1 lb of bulk turkey sausage meal.
  3. 1 cup extra virgin olive oil
  4. 1 cup diced celery (2-3 stalks)
  5. 1 cup diced onion (1 medium onion)
  6. 2 cups sliced crimini mushrooms, stems carefully removed (1 – 6 oz package) (may use white mushrooms if you are a health-freak)
  7. 1 Tbsp. dried rosemary
  8. 1 cup chopped fresh Italian flat-leaf parsley
  9. 1 ¼ cup grated Romano cheese
  10. 1 cup of pine nuts
  11. 1 cup of raisins
  12. 1 Tbsp. salt
  13. ½ tsp black pepper
  14. 1 cup canned chicken broth


  1. Preheat oven to 350F.
  2. Cook rice (around 80%) as directed and put aside to cool down.
  3. Properly spread bulk sausage meat into a frying pan. Cook for around 6 minutes on medium heat, turning and stirring the meat for about 12 minutes more until fully cooked. Drain fat and keep it aside to cool.
  4. Heat the oil in a frying pan on medium heat. (don’t overheat) Add the onions, celery, and clean (without steam) mushrooms. Cook about 7 minutes until veggies are tender. Add the parsley and rosemary in the order. Cook for a couple of minutes and keep it aside to cool.
  5. Place cooked and later cooled sausage meat in a food processor until texture is smooth and fine (no lumps). Mix sausage meat with cooled vegetable mixture and cooled rice in a large mixing bowl. Add raisins, pine nuts, salt, cheese, and pepper. (in the other) Nicely stir in chicken stock.
  6. Transfer mixture to an oven pan. Bake at 350 F for thirty-minutes until fully warmed and somewhat browned around edges.

Serve HOT.

I enjoyed this meal as a side-dish on 26th November with my neighbors, girlfriend, and friends. COVID-19 has taken away our chance to celebrate festivals in a grandeur way. However, with some cooking tips and recipes, you can turn any holiday into a luxury eating treat for everyone around you. 

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